Rhubarb jellies with ginger cream

Name: Rhubarb jellies with ginger cream
Prep time: 10 min
Total time: 10 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 300g forced rhubarb; 50g caster sugar; 1½ x 135g packs of strawberry jelly, broken into cubes; 4 sheets leaf gelatine; 284ml whipping cream; 2 stem gingers, plus 3 tbsp syrup from the jar

Easy
April 2008

Easy
April 2008

Serves 6
Take 10 minutes to make, plus chilling and setting

The classic flavours of rhubarb and ginger work brilliantly in this jelly recipe. A refreshing dessert to end a heavy meal.

Save recipe

Save

Save recipe Print

Rate

Ingredients

300g forced rhubarb
50g caster sugar
1½ x 135g packs of strawberry jelly, broken into cubes
4 sheets leaf gelatine
284ml whipping cream
2 stem gingers, plus 3 tbsp syrup from the jar

Method

Chop the rhubarb into 3cm lengths and place in a saucepan with the sugar and 225ml water. Cook over a medium heat for 5 minutes until the rhubarb is tender.
Remove the pan from the heat and add the jelly cubes to the rhubarb. Soak the leaf gelatine in a small bowl of cold water for 3 minutes, squeeze out the excess water and add to the rhubarb jelly. Stir until dissolved. Pour in 450ml cold water and stir well. Pour into 6 small glasses, place on a tray in the fridge and allow to set for 3-4 hours.
Just before serving, whip the cream (see tips) until it just holds it’s shape. Fold in the ginger syrup. Chop the ginger, reserving a little for decoration, scatter the rest on top of the rhubarb jellies then top with the cream and scatter with a little more ginger.